Preheat oven to 350F.
Line a cookie sheet with parchment paper.
In a medium bowl, mix together the almond butter, melted coconut oil, and coconut sugar.
Next, mix in the egg, following by the almond flour. The dough will be very thick.
Scoop about 2 tablespoons of the dough onto the baking sheet and flatten with your finger - note, these won’t rise.
Bake for 12-13 minutes and let cool completely.
While cookies are baking, prepare the filling.
Melt the chocolate bar. I use the microwave and melt the bar in 2, 30-second increments.
Mix together the melted chocolate, almond butter, and coconut oil, and set aside.
Mash the raspberries.
Spoon about 1 tablespoon of the chocolate-almond butter filling on a cookie, followed by 1 teaspoon of the mashed raspberry, and sandwich with another cookie.
Repeat until all cookies are sandwiches!Enjoy! XO